Makowiec (Polish Poppy Seed Roll)
Makowiec is a traditional Polish dessert, a sweet yeast bread rolled with a rich, nutty poppy seed filling. This recipe creates a moist and flavorful roll, perfect for holidays or special occasions.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 540 kcal
Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 50 ggranulated sugar
- 120 mlmilk, lukewarm
- 1 pcsegg, large
- 50 gunsalted butter, melted and cooled
- 1 tspvanilla extract
- 0.5 tspsalt
filling
- 200 gpoppy seeds
- 120 mlmilk
- 75 ggranulated sugar
- 2 tbsphoney
- 20 gunsalted butter, melted
- 50 gwalnuts, finely chopped
- 50 graisins
- 1 tsporange zest
egg wash
- 1 pcsegg, large, for egg wash
glaze
- 100 gpowdered sugar
- 2 tbsplemon juice
Equipment
saucepan · food processor or meat grinder (optional) · rolling pin · wire rack · baking sheet · parchment paper · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
In a small bowl, combine the lukewarm milk, granulated sugar, and active dry yeast for the dough. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your milk is not too hot, as it will kill the yeast.
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt.
About 1 min
- 3
Add the proofed yeast mixture, egg, melted unsalted butter, and vanilla extract to the flour mixture. Mix until a shaggy dough forms.
About 2 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good place for rising.
- 6
While the dough is rising, prepare the poppy seed filling. Place the poppy seeds in a saucepan and cover with milk. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the milk is absorbed and the seeds are softened.
About 20 min
- 7
Remove from heat and let the poppy seeds cool slightly. If you have a meat grinder or food processor, grind the poppy seeds twice for a smoother texture. If not, mash them well with a fork or potato masher.
About 10 min
Cook’s note: Grinding the poppy seeds is key for a traditional texture.
- 8
In a bowl, combine the ground poppy seeds with granulated sugar, honey, melted unsalted butter, finely chopped walnuts, raisins, and orange zest. Mix well to combine.
About 5 min
- 9
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12x16 inches (30x40 cm).
About 5 min
- 10
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
About 2 min
- 11
Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam closed to seal.
About 3 min
Cook’s note: Rolling tightly helps prevent air pockets.
- 12
Transfer the roll to a baking sheet lined with parchment paper, seam-side down. Cover loosely with plastic wrap or a clean towel and let it rise for another 30-45 minutes.
About 45 min
- 13
Preheat your oven to 180°C (350°F).
About 15 min
- 14
In a small bowl, whisk the egg for the egg wash. Gently brush the top of the risen makowiec with the egg wash.
About 1 min
Cook’s note: This gives the roll a golden, shiny crust.
- 15
Bake for 35-40 minutes, or until golden brown and cooked through.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
- 16
Remove from the oven and let it cool completely on a wire rack.
About 1 hr
Cook’s note: Cooling completely prevents the filling from spilling when sliced.
- 17
To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled makowiec.
About 2 min
Cook’s note: Adjust lemon juice for desired glaze consistency.
Per serving
Nutrition
- Calories
- 540.4kcal
- Protein
- 12.8g
- Carbs
- 72.4g
- Fat
- 20.6g
- Fibre
- 2.3g
- Sugar
- 37.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover makowiec tightly wrapped in plastic wrap or in an airtight container at room temperature.
Makowiec is typically eaten at room temperature, but can be gently warmed in a microwave for a few seconds if desired.
More recipes
All recipesmain course
Jeyuk Bokkeum (Spicy Pork Stir-fry)
This classic Korean spicy pork stir-fry features thinly sliced pork marinated in a fiery gochujang sauce. Quickly cooked with vegetables, it's a flavorful and satisfying main course perfect with a bowl of rice. The balance of sweet, savory, and spicy flavors makes it an exciting weeknight meal.
1 hr 10 min 436 kcalmain course
Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan slow-cooked meat dish, typically made with lamb or beef. It's renowned for its tender meat and rich, aromatic flavors, achieved by cooking in a clay pot (tanjia) over hot ashes for many hours.
6 hr 20 min 906 kcalappetizer
Bagna Càuda
Bagna Càuda is a warm, savory Italian dipping sauce, traditionally made with anchovies, garlic, and olive oil. It's perfect for sharing as an appetizer with a variety of fresh or lightly cooked vegetables. This rich and aromatic dip offers a delightful umami flavor.
35 min 559 kcalmain course
Chicken Biryani
A classic layered rice dish with marinated chicken and fragrant basmati rice. The 'dum' cooking method, where the pot is sealed to trap steam, ensures every grain of rice is infused with the rich flavors of the spices and chicken. This recipe breaks down the process into manageable steps for an authentic result.
2 hr 52 min 874 kcalside dish
Caprese Salad
A classic Italian salad featuring fresh mozzarella, ripe tomatoes, and fragrant basil. Drizzled with olive oil and a hint of balsamic glaze, it's a simple yet elegant side dish that celebrates fresh ingredients.
10 min 266 kcalmain course
Tom Yum Goong
Experience the vibrant and aromatic flavors of Thailand with this classic Tom Yum Goong. This spicy and sour soup features succulent shrimp, earthy mushrooms, and a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, creating a perfectly balanced and invigorating culinary journey.
45 min 164 kcalmain course
Dan Dan Noodles
A classic Sichuan street food, Dan Dan noodles feature springy noodles tossed in a rich, spicy, and savory sauce. It's traditionally topped with a flavorful minced pork, preserved vegetables, and a sprinkle of peanuts.
45 min 696 kcal